Churros with Dulce de Leche

Instructions

1. In a medium saucepan, stir together the water, sugar, and salt. Bring to boil over medium heat. Remove pan from the heat and add flour all at once.  Quickly beat with a wooden spoon to blend completely. Put the pan back on medium-low heat and continue beating until the mixture clings together and a film forms on the bottom of the pan, about 1 minute. Remove from heat. Using the electric beater or mixer, beat the egg into the dough and beat until egg is absorbed and the mixture is smooth.
2. In a medium heavy saucepan or wok, pour oil to a depth of about 1 1/2 inches. Add the lime wedges. Heat the oil over medium-high heat to 400 degrees (about 6-8 minutes), or until the oil shimmers and a small piece of dough sizzles immediately when put into hot oil. With tongs or a slotted spoon, remove the lime wedges from the oil and discard.
3. Put the churro mixture into a pastry bag fitted with a #6 star tip. Force about 4-inch length of dough through the tip directly into the oil. (If dough does not drop off with a quick twist of the bag, release one hand from the bag and carefully cut dough off with kitchen scissors.) Fry until golden. Drain on paper towels. Roll in sugar. Repeat until all churros are made. Serve at once, sprinkled with the sugar and a drizzle of dulce de leche. Enjoy!